CRIS Current Research Information System

PARPINELLO, GIUSEPPINA PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 5520
NA - Nord America 5261
AS - Asia 1759
AF - Africa 445
SA - Sud America 30
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 1
Totale 13024
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Nazione #
US - Stati Uniti d'America 5211
GB - Regno Unito 2058
IT - Italia 1103
CN - Cina 816
SE - Svezia 534
DE - Germania 504
VN - Vietnam 504
IN - India 293
IE - Irlanda 275
UA - Ucraina 274
FR - Francia 232
RU - Federazione Russa 196
TG - Togo 176
ZA - Sudafrica 119
EE - Estonia 113
CI - Costa d'Avorio 92
JO - Giordania 53
BE - Belgio 43
CA - Canada 41
NL - Olanda 39
BG - Bulgaria 37
SC - Seychelles 35
GR - Grecia 31
IR - Iran 30
JP - Giappone 23
NG - Nigeria 22
BR - Brasile 19
ES - Italia 16
CH - Svizzera 14
TR - Turchia 12
AT - Austria 10
RO - Romania 9
CL - Cile 8
EU - Europa 8
FI - Finlandia 7
HR - Croazia 5
KR - Corea 5
LB - Libano 5
MY - Malesia 5
RS - Serbia 5
PL - Polonia 4
BZ - Belize 3
IL - Israele 3
PT - Portogallo 3
BD - Bangladesh 2
CZ - Repubblica Ceca 2
HN - Honduras 2
NO - Norvegia 2
PA - Panama 2
SA - Arabia Saudita 2
UZ - Uzbekistan 2
AE - Emirati Arabi Uniti 1
AU - Australia 1
EC - Ecuador 1
FK - Isole Falkland (Malvinas) 1
GL - Groenlandia 1
HK - Hong Kong 1
IM - Isola di Man 1
MK - Macedonia 1
MU - Mauritius 1
MX - Messico 1
PE - Perù 1
SG - Singapore 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
Totale 13024
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Città #
Southend 1945
Fairfield 647
Chandler 611
Ann Arbor 368
Wilmington 359
Princeton 345
Dong Ket 323
Woodbridge 311
Ashburn 294
Houston 281
Dublin 271
Seattle 271
Cambridge 210
Bologna 190
Jacksonville 176
Lomé 176
Nanjing 143
Westminster 138
Berlin 121
Padova 113
Jinan 94
Abidjan 92
Shenyang 78
Dearborn 75
Medford 63
Saint Petersburg 63
Amman 52
Hebei 50
Redwood City 49
Beijing 48
Changsha 47
San Diego 47
Brussels 43
Milan 42
Redmond 40
Boardman 39
Nanchang 39
Sofia 36
Cesena 34
Des Moines 34
Mahé 34
Guangzhou 32
Tianjin 32
Zhengzhou 32
Fremont 31
Jiaxing 30
Hangzhou 29
Forlì 25
Norwalk 25
Olalla 23
Falls Church 22
Haikou 22
Ottawa 22
Abeokuta 21
Taiyuan 20
Rome 18
Tokyo 17
Ningbo 16
Verona 15
Taizhou 14
Paris 13
Ravenna 13
Lanzhou 12
Phoenix 12
Castel Bolognese 11
Faenza 11
Buffalo 10
Chicago 10
Kunming 10
Parma 10
Sacramento 10
Serra 10
Toronto 10
Rimini 9
San Venanzo 9
Zanjan 9
Bremen 8
Istanbul 8
Kuban 8
London 8
Athens 7
Hefei 7
Helsinki 7
Leawood 7
Mogliano Veneto 7
Napoli 7
Aosta 6
Bolzano 6
Frankfurt am Main 6
Fuzhou 6
Saint-denis 6
San Francisco 6
Sasso Marconi 6
Venezia 6
Vienna 6
Belgrade 5
Formigine 5
Las Vegas 5
Lausanne 5
Maniago 5
Totale 9160
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Nome #
Chemical composition and sensory evaluation of wines produced with different Moscato varieties 414
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 181
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 161
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 156
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 155
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 154
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 149
Antioxidant activity of commercial food grade tannins exemplified in a wine model 148
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 141
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 141
Albana di Romagna: aspetti enologici e sensoriali 139
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 132
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 126
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 125
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 124
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 123
Characterization of Uva Longanesi red wine by selected parameters related to astringency 117
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 117
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 116
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 113
Fingerprint of enological tannins by multiple techniques approach 112
A comparison of analytical methods for measuring the color components of red wine 111
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 111
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 111
Characterization of sugarbeet (Beta vulgaris, L.) protein" 110
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 109
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 108
Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese) 107
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 107
Analisi FTIR di vini portoghesi 105
Silicio, alleato in vigneto per migliorare la qualità dell'uva 105
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine 105
Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction 104
Chemical composition and sensory evaluation of wines produced with different Moscato varieties. 104
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 101
System, method and device for detecting tannins in a liquid 100
Rapid optical method for procyanidins estimation in red wines 98
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 98
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 97
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 97
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 97
Application of Infrared Spectroscopy to Grape and Wine Analysis 96
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 96
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 96
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 96
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 96
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 95
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 95
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 94
Impact of exogenous tannin additions on wine chemistry and wine sensory character 93
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 93
Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking. 93
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties 93
Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants 92
Capire i gusti dei consumatori attraverso l'analisi sensoriale 91
Oenological tannins: a review 91
Bio e biodinamico: un test sulle uve Sangiovese 91
Application of infrared spectroscopy for the prediction of color components of red wines 90
Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes 89
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 88
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 88
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 87
Treatment of grape juice by osmotic distillation 86
New challenging yeasts in enology: the case of Saccharomyces eubayanus 86
Discrimination of apricot cultivars by gasmultisensor array using an artificial neural network 86
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins 86
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 86
Le tecniche colturali rispettose dell'ambiente 85
Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine 85
Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking 85
APPLICAZIONE DI RETI NEURALI PER LA CLASSIFICAZIONE DI CULTIVAR DI ALBICOCCO MEDIANTE NASO ELETTRONICO 84
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 84
Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin 84
Analysis of SO2 -resistant polymeric pigments in red wines by high performance liquid chromatography 84
Saccharomyces eubayanus potential in winemaking field. 84
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches 83
FT-IR spectroscopy and direct orthogonal signal correction preprocessing applied to selected phenolic compounds in red wines 82
Sgavetta, vitigno autoctono nella terra dei Lambruschi 82
Effect of spectral pre-processing methods on the evaluation of the color components of red wines using Fourier-Transform Infrared spectroscopy 81
A combination of eco-friendly extraction techniques and membrane operations for the recovery of bioactive compounds from wine by-products. 81
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 80
Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods 80
Survey of Patulin contamination in apple juices from organic and conventional agriculture 79
Vini a basso contenuto alcolico: dove va la ricerca 79
Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia) 79
Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat 79
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 79
Extraction time course of selected red color components from grape pomace 78
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production 78
Marzemino in Romagna: storicità e potenzialità enologiche 76
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) 76
Grape maturity, yield, quality, sensory properties, and consumer acceptance of fiesta and selma pete dry-on-vine raisins 76
Climate change trends, grape production, and potential alcohol concentration in Italian wines 76
Qualitative discrimination between organic and biodynamic Sangiovese red wines using droplet evaporation approach 75
Relationship among sensory descriptors, consumer preference and color parameters of Novello red wines 74
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 73
Application of HPLC-DAD for phenolic evaluation of red wines during maceration. 72
Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry 71
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 71
Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts 70
Totale 10207
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Categoria #
all - tutte 21180
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 21180
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018246 0000 00 00 062382
2018/2019975 31115795 22117 5046 7515286179
2019/20203296 61915257174 308357 362356 371217146177
2020/20212848 4411085292 92213 122192 483172144737
2021/20223106 185149174242 289199 209195 143166627528
2022/20232924 332487189374 238224 222201 657000
Totale 13602